• 1 piece barramundi

  • 0.5 teaspoon Lemon Myrtle

  • 1 tablespoon Butter

  • To make the sauce

  • 0.5 tablespoon Butter

  • 2 small Onions finely sliced

  • 1 Clove crushed Garlic

  • 5 cm piece Lemongrass thinly sliced

  • 1 teaspoon green curry paste

  • 1 teaspoon diced Ginger

  • 1 tablespoon finely chopped Parsley

  • 0.5 teaspoon Lemon Myrtle

  • 0.5 Lemon

  • 1 cup fish stock

  • 1.5 cups Coconut cream


  • 1.

    Melt butter in hot pan, add piece of fish and sprinkle with lemon myrtle, sear off. Place lid on pan and cook through.

  • To make the sauce:

  • 1.

    Melt butter in pan and gently fry onions. Add garlic and curry paste. Stir in fish stock and coconut cream then bring to boil. Allow to reduce a small amount and then add lemon grass, ginger and the juice of ½ a lemon. Sprinkle with lemon myrtle and stir through.

  • 2.

    Remove cooked Barramundi from pan, gently break fish into chunky pieces and add to mixture. Stir through chopped parsley and serve.

  • 3.

    Serve with boiled rice garnished with thinly sliced lemon zest and shaved ginger.

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